It’s amazing what adding a few more dark leafy greens to your weekly diet can do for your health. We can’t think of a healthy diet protocol that doesn’t allow for them or a wellness pro that doesn’t advocate for them!
Dandelion greens aren’t given the place they deserve in the world of wilted greens, salads and sides. Keto king and best-selling author, Mark Sisson is harnessing the power of these highly detoxifying plants, full of vitamins and fiber in this recipe from The Keto Reset Diet Cookbook. Mark is also the founder of Primal Kitchen, a line of clean, keto-friendly condiments that can be found in nearly every health-oriented kitchen around.
Dandelion greens are loaded with prebiotics – the “food” that probiotic bugs need to work their magic, and the key to a healthy gut. Learn all about the benefits here. Cooked with ghee hazelnuts, goat cheese and a slew of spices this keto-friendly recipe is sexy enough to serve at a dinner party and simple enough to make on a simple night in.
Don’t miss this note from the author: Don’t skip the blanching step in this recipe. It cuts down the bitterness of the greens and really makes a difference in the final dish.
Mark Sisson’s Crispy Dandelion Greens with Hazelnuts
Serves 4
INGREDIENTS:
2 large bunches dandelion greens
2 tsp ghee
1 large clove garlic, minced
¼ tsp kosher salt
1 Tbsp za’atar seasoning
½ cup crumbled goat cheese (omit if dairy free)
¼ cup hazelnuts
½ tsp extra-virgin olive oil
DIRECTIONS:
Wash the dandelion greens thoroughly. Trim the ends from the stems and roughly chop the leaves into 2-inch pieces.
Bring a large pot of salted water to a boil. Blanch the leaves for 1-2 minutes. Drain thoroughly in a sieve or colander, then pat them dry with a clean kitchen towel. Separate any clumps of leaves that are stuck together.
In a skillet, melt the ghee over medium heat. Add the garlic and dandelion greens and sprinkle with the salt and za’atar. Sauté until the edges of the greens become crispy, about 3 minutes.
Divide the sautéed greens among four plates. Sprinkle with the goat cheese. Use a nut grinder or food processor to crush the hazelnuts, and sprinkle them over the goat cheese. Drizzle with a little olive oil and serve warm or at room temperature.
Note: Za’atar is a delicious and versatile seasoning blend, well worth having on hand for a variety of dishes. However, you can substitute 1¼ teaspoons dried thyme, 1¼ teaspoons ground cumin and ½ teaspoon kosher salt in step 3.
Finish the salad with a squeeze of fresh lemon juice.
